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Baked Tofu & Quinoa with Chickpeas & Spinach

A Perfect Vegan Meal

RATE:

If you fancy a change from meat or just want to try something
new then this baked tofu & quinoa recipe will be a good place to start. It’s
full of protein and provides a delicious vegan meal that you’ll want to have
again.

INGREDIENTS

For the Baked Tofu

1 block of firm tofu, pressed and dried

70g all purpose flour

40g sauce (This can be Teriyaki, Korean BBQ, etc)

For the Quinoa with
Chickpeas & Spinach

180g quinoa

1 can chickpeas, rinsed and drained

1 onion, chopped

1-2 tbsp olive oil

1 clove of garlic, minced

100g spinach

pinch of salt

pinch of black pepper

Yields 3 servings

DIRECTIONS

For the Baked Tofu

Heat oven to 160c

Grease a baking sheet with cooking spray or lay a piece of
aluminium foil over the baking sheet and grease that with cooking spray (the aluminium
foil keeps your baking sheet nice and clean).

Cut tofu into 1 cm pieces (approximately 10 pieces).

Coat each slice of tofu in flour. *Tip: use a medium sized
bowl, fill it with flour and roll the tofu in it

Dip each slice of floured tofu in a bowl holding the Asian
sauce. Make sure each slice is completely covered (sometimes the flour will try
to create a barrier, just keep pouring that sauce on). *Tip: similar to the
flour, I use a medium sized bowl, poured my sauce in it and dip the tofu in
that.

Lay tofu slices in rows along the greased baking sheet.

Bake for 30 minutes and serve. If you are waiting on your
quinoa to cook, cover tofu with aluminium and set aside.

For the Quinoa with
Chickpeas & Spinach

Clean your quinoa using a fine strainer by pouring the quinoa
into the strainer and running water over the it until the water comes out
clear.

Pour the cleaned quinoa into a rice cooker along with the
chickpeas and add enough water as if you were cooking rice on the “mixed”
setting (So for 1 1/2 cups quinoa I added water between the 1 and 2 lines in
the cooker). Turn the cooker on and let sit.

While the quinoa cooks, heat a medium sauté pan to
medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add
chopped onion to the pan and sauté for 4-5 minutes until onion turns
translucent. Add garlic and continue to cook for 1 minute and then add spinach.
Add another tablespoon of olive oil if needed and let spinach cook down, 3-5
minutes. Once cooked, remove from heat and cover.

Once your quinoa is cooked and your rice cooker beeps, add
cooked spinach mixture to the quinoa. Add salt and pepper, stir and close the
rice cooker. Let sit for 3-5 minutes. (This allows the flavours to mix before
serving).